With all that walking up and down the hill, from the road-schooling camp to the farm, to milk herself and a friend collected quite a stash of blackberries which were going wild along the roadside along with some rose-hips. I think one of my favourite things about travelling around NZ is watching themselves ‘harvest’ all kinds of wild growing fruit. Apples in Otago, Plums in Canterbury, blackberries where ever we can find them, kawakawa fruit in Kāpiti, rose-hips in Hawke’s Bay and even the odd raiding of friend’s raspberry or strawberry patches 😉
Anyway …. what do you do with a big bowl of berries and a pocket full of rose-hips? Make blackberry jam and rose-hip tea for afternoon tea for your siblings! However that still leaves a gaping hole … what do you put the jam on and still cater for the vegans in your midst? Vegan scones of course 😉
This recipe is quick and easy to whip up for an afternoon tea snack and super delicious. I got it in my in-box a while ago courtesy of ‘Cook the Beans’ which is a blog I follow. She had called them Watercress Scones though I think she may have forgotten to add the said watercress into her recipe as I couldn’t find it mentioned anywhere. Either way I made it, and modified it as I usually, with great results so there are no complaints here ….. no even from the meat, gluten and diary eaters on the bus 😉
- 200 gm flour (GF or plain, white or wholemeal or a mixture of both as in original)
- 2 teaspoons baking powder
- 30 gms coconut oil (cold from the container)
- 1 flax-seed egg (1 TB ground linseed/flaxseed and 2.5 TB cold water)
- 100 ml non-diary milk (I used rice milk)
– Put the flour and baking powder into a bowl and rub in the coconut oil so that it is fully blended with the flour.
– Add in the flaxseed egg and milk then ‘cut’ the liquid into the dry ingredients with a knife until a dough is formed. You may need to help it with your hand near the end to form a ball
– Flour a baking tray and flatten dough into a fat rectangle shape. Cut this into 12 or 16 pieces depending on the size of scone you desire.
– Separate the scones a little on the floured tray and then bake at 200 Celcius of 10 mins or until golden on top.
– Spread with jam (and butter for the non-vegan among you) and enjoy
Hope this finds you enjoying the fruits of life